Sausage Stuffed Squash (TNT)

Sausage-Stuffed Squash

1 medium acorn squash

6 oz. bulk pork sausage

1/2 cup chopped celery, optional

2 TBSP chopped onion

1/2 cup chopped peeled tart apple

1 tsp. all-purpose flour

1 egg, lightly beaten

1/4 cup sour cream

1/8 tsp. salt

1/3 cup diced process cheese (Velveeta)

Cut squash in half; remove seeds. Place cut side down in a greased 13-in.x9-in.x2-in. baking dish. Cover and bake at 350 for 25 to 30 minutes or until tender.

Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain. In a bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.

Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15 to 20 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

YIELD: 2 servings.

Recipe source: Taste of Home Magazine, October/November 2006....submitted by Carol Meyskens of Oregon, Wisconsin